• 93. The Traditional Method: The Bottle Fermentation Process Behind the Magic of Champagne and Other Sparkling Wines
    Jan 8 2026

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    WineEducate.com

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    How to Contact Us
    Joanne@WineEducate.com

    Episode 93 | The Traditional Method

    Hello and welcome to Episode 93 of the Wine Educate Podcast. I'm your host, Joanne Close. Today we're breaking down the Traditional Method, the original bottle-fermented process that gives us Champagne and many of the world's most compelling sparkling wines. These bubbles are created by a second fermentation captured in a sealed bottle, using thicker glass built to hold pressure.

    We begin with the base wine, fermented first and intentionally lower in alcohol so the final wine stays balanced after the second fermentation adds about 1–1.5% ABV. Yeast and sugar are added before sealing with a crown cap, restarting fermentation inside the bottle. The CO2 produced dissolves into the wine, forming bubbles, while yeast autolysis develops aromas often described as bread, biscuit, or pastry notes, depending on how long the wine rests on the lees.

    Lees are guided into the neck through riddling, once done entirely by hand, now most often by machine using a Gyropalette, which completes the job in days. The lees are removed during disgorging by freezing the neck to form a small plug that is ejected under pressure when the crown cap is removed. The wine is then topped up and styled through dosage, a blend of wine and sugar that determines the final sweetness level, such as Brut (dry) or Demi-sec (sweeter). The cork is inserted last and secured with a wire cage to hold against the internal pressure.

    Traditional Method Sparkling Wine Around the World
    Champagne and Cremant in France
    Cava in Spain
    Method Cap Classic in South Africa
    • Traditional Method styles in California, Australia, and New Zealand

    If you enjoy learning how your favorite wines are made and want WSET material explained in a real, practical way, join us in class or sign up for the newsletter. You can now watch episodes on YouTube as well as listening on your favorite podcast app.

    Stay Connected
    WineEducate.com

    Newsletter signup: mailchi.mp/6648859973ba/newsletter

    How to Contact Us
    Joanne@WineEducate.com

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    11 mins
  • 92. Sparkling Wine 101: A Clear Introduction to Bubbles, Mousse, and Winemaking Methods for WSET Students and Sparkling Wine Enthusiasts
    Jan 1 2026
    Stay Connected www.WineEducate.com Newsletter signup: https://mailchi.mp/6648859973ba/newsletter How to Contact Us Joanne@WineEducate.com Episode 92 | Sparkling Wine Series Begins Hello and welcome to Episode 92 of the Wine Educate Podcast. I'm your host, Joanne Close, and we're just about at the New Year. The holidays happened, the bubbles were flowing, and I sure enjoyed my fair share of sparkling wine. Now we're kicking off a brand new Sparkling Wine Series, and friends, it's a big one. This series is built as a supplement, not a replacement for the WSET class. I'll be focusing mainly on Level 2 material, with a few Level 3 touches where it makes sense, but the deeper Level 3 concepts are being saved for the new Level 3 membership launching in February. How Sparkling Wine Shows Up in WSET Exams For Level 1 and Level 2, sparkling wines show up early, including Champagne, Prosecco, Cava, the style overview, and the ever-popular service question: how to open a bottle of sparkling wine. Yes, that question keeps showing up at multiple levels. For Level 2, sparkling wine and fortified wines are covered in Session 8, and the service component is important and appears in the multiple choice questions. For Level 3, you will not get a sparkling wine in the practical tasting exam, but you will see it in the theory, including multiple choice questions and short answer essays on sparkling or fortified wines. Tasting Term to Know: Mousse Mousse describes the bubble texture on the palate. In class, we talk about three broad levels: delicate, creamy, and aggressive. The class always gets a good laugh out of the aggressive mousse question, and yes, it sticks in your memory. You use it in your Level 3 SAT framework, but you won't be assessed on tasting a sparkling wine. Definition of Sparkling Wine Sparkling wine is wine that bubbles when poured into a glass. The bubbles form because carbon dioxide is dissolved in the wine under pressure until the bottle is opened and the cork is removed. I love that Oxford Companion definition. It's simple, it's clear, and it just works. Grapes for Sparkling Wine Acidity is the key. Grapes with naturally high acidity make fresher, livelier styles of sparkling wine. In Champagne, Chardonnay and Pinot Noir are stars because they deliver high acidity and make great sparkling wine. This model has been copied in other regions. In the Loire Valley, Chenin Blanc steps up as the hero grape for extraordinary sparkling wines. In Australia, Shiraz is used to make red sparkling wine, because it's their grape. So why not? How the Bubbles Get in the Bottle: Main Production Methods The method has a direct correlation to style, quality, mouthfeel, price, and the feel of the bubbles when you sip the wine. Here are the big ones we'll explore in this series: Traditional Method Transfer Method Ancestral Method (Petillant Naturel, or Pet Nat) Tank Method Carbonation Method The traditional fermentation method is the most expensive to produce. Other methods exist to make sparkling wine more affordable and accessible, and each method creates a different style in the glass. Sparkling Wine Styles, Sweetness & Alcohol Sparkling wines can be white, rosé, or red, and range from very dry to sweet, and everything in between. Alcohol is often around 12% to 12.5%, but it can be lower. Producers try not to let alcohol creep too high because it can mute freshness and balance. Sparkling Wine Today Global sparkling wine consumption has increased by 57% since 2002 and continues steadily upward. We live in exciting times in wine, especially for sparkling, because there are more grapes, more methods, more styles, and more opportunities to taste something new. What's Next Next week in Episode 93, we're diving into the traditional method, the science, the wonder, and the pure magic of how those bubbles get into the wine. If you want weekly quizzes, short answer practice, and pairing context delivered straight to your inbox, sign up for the Wine Educate newsletter. Head to wineeducate.com and click the green newsletter signup button, or use the link in the show notes. And as always, hit reply if you have questions. I love hearing from you. Cheers, Joanne Close
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    10 mins
  • 91. How WSET Online Courses Work: On Demand vs Instructor Led
    Dec 25 2025

    Stay Connected

    www.WineEducate.com
    Newsletter signup: https://mailchi.mp/6648859973ba/newsletter

    How to Contact Us

    Joanne@WineEducate.com
    www.WineEducate.com

    Joanne explains two primary online learning formats offered through Wine Educate:

    The WSET Online On Demand courses are fully created, structured, and taught by WSET educators. Wine Educate supports students administratively by managing registration, supplying textbooks when required for Level 2 and above, and coordinating exam scheduling after course completion. These courses are designed for learners who prefer complete schedule flexibility and self-paced study without a Wine Educate instructor teaching live lessons.

    The Wine Educate Instructor-Led online classes are live, interactive sessions taught by Joanne or one of Wine Educate's educators. Course listings include the instructor's name before registration. Level 1 consists of four live 90-minute sessions, while Level 2 includes six live sessions over several weeks. All sessions are recorded to allow for rewatching if needed. Unlike the On Demand format, Instructor-Led students receive a physical textbook as part of their course experience.

    Wine for Class & Tasting Options

    Wines are not included in the base cost of online classes and represent an additional expense for students. At checkout, Wine Educate offers the option to purchase WSET-approved tasting kits for Levels 1, 2, and 3. These kits are designed for one student, with the possibility of being shared between two. Students may also choose to source wines independently using the style list provided by Wine Educate, which is especially helpful for tasting groups or trade professionals who prefer to purchase full bottles.

    Joanne emphasizes that while tasting kits are strongly recommended for the guided tasting examples in class, wines are not mandatory for passing the course or sitting the exam.

    Exam Format & Logistics

    Wine Educate students can sit their exams in person at one of Wine Educate's satellite locations if local to the testing area. For most online learners who live outside of these areas, Joanne explains the benefits of WSET Remote Invigilation, where the exam is scheduled and monitored by WSET through the student's computer. Wine Educate assists with setup, scheduling, and logistics so students can test from home at a time that works for them.

    How to Choose the Right Format

    Joanne summarizes the decision simply: students looking for maximum flexibility and self-pacing should consider WSET On Demand, while those wanting live teaching, structure, interaction, and direct instructor support will benefit most from Wine Educate's Instructor-Led online classes.

    What's Next

    The next podcast series will focus on Sparkling Wine, running through February. Joanne notes that newsletter topics will align with upcoming episodes and include quizzes and exam questions to support both WSET students and wine enthusiasts continuing their learning journey.

    Stay Connected

    WineEducate.com
    Newsletter signup: https://mailchi.mp/6648859973ba/newsletter

    How to Contact Us

    Joanne@WineEducate.com
    WineEducate.com

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    9 mins
  • 90. Thinking About a Wine Trip? What to Know About Wine Educate's Vineyard Travel
    Dec 18 2025
    Resources & Links
    • Wine Educate Newsletter:
      https://mailchi.mp/6648859973ba/newsletter

    • Wine Educate Trips & Itineraries:
      https://www.wineeducate.com/trips

    • Contact Joanne:
      joanne@wineeducate.com

    Episode 90: Thinking About a Wine Trip? What to Know About Wine Educate's Vineyard Travel

    In this episode, we continue our New Year goal-setting series by talking about one of the most impactful goals a wine student or enthusiast can set: visiting a vineyard.

    You do not need to plan a two-week international trip to learn from a vineyard visit. A day trip, weekend drive, or nearby winery can bring wine concepts to life in a way that books and classrooms cannot. Even a single visit can create lasting "aha" moments around climate, viticulture, and winemaking decisions.

    I also share details about Wine Educate's trips to Château Camplazens, my family's vineyard in the south of France, and walk through two experiences in particular:

    • WSET Level 2 Award in Wines – South of France, which combines classroom instruction with vineyard learning, tastings, and regional exploration.

    • Languedoc Food & Wine Experience, designed for all levels, focusing on regional wines, local food producers, and cultural discovery rather than formal certification.

    I answer common questions about these trips, including exam timing, flexibility for travel companions, and how to get to Château Camplazens by train from Paris or Barcelona.

    If vineyard travel has ever felt out of reach, this episode is meant to show you that it may be more accessible than you think.

    If you have questions about any of the trips, email me directly. It's me on the other end, and I'm always happy to help.

    Next week, we wrap up our 2026 planning series by talking about online wine classes and how they work. In January, we'll begin a new Sparkling Wine series.

    If you find the podcast helpful, please consider sharing it with a fellow wine student or enthusiast.

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    7 mins
  • 89. Inside the Master of Wine Program: History, Requirements, and How to Apply
    Dec 11 2025
    Resources & Links
    • Sign up for the Wine Educate newsletter: https://mailchi.mp/6648859973ba/newsletter

    • Masters of Wine official site: https://www.mastersofwine.org

    • Recommended past episodes:

      • Episode 5 – Understanding Level 1

      • Episode 8 – Understanding Level 2

      • Episode 23 – Understanding Level 3

    How to Contact Us

    joanne@wineeducate.com

    Episode Overview

    In Episode 89, we continue the conversation from last week's episode on goal-setting and long-term planning for your wine education. Today's focus is the Master of Wine program — what it is, how it began, what the exam involves, and how to apply. This episode is designed to plant a seed for anyone who has ever wondered about the highest level of wine study and what it might take to get there.

    What the Master of Wine Is

    The Master of Wine, awarded by the Institute of Masters of Wine, is widely regarded as the most demanding professional wine qualification in the world. The exam assesses a candidate's ability to describe, assess, and identify wine at an exceptionally high level. Many MWs describe it as the most challenging undertaking of their careers.

    A Brief History

    The MW was created in the British wine trade in the early 1950s as a way to set a professional benchmark. The first exam was held in 1953, with 21 candidates and only six who passed. The Institute of Masters of Wine was formally established in 1955. From there, the program gradually expanded beyond the UK and beyond traditional wine merchants, eventually admitting educators, writers, and international candidates. Today, there are just over 500 people who have ever earned the title, representing about 30 countries.

    What the Exam Involves

    The MW exam is completed over multiple days and includes five theory papers and three practical tasting papers. Each tasting exam features twelve wines, and candidates must assess variety, origin, winemaking, quality, and commercial aspects. In 1999, the Research Paper was introduced — a 6,000–10,000 word original research project on a topic of the candidate's choosing. All three components must be passed to earn the MW.

    The Stages of the Study Program

    Students accepted into the program complete three stages:

    Stage 1: A five-day seminar, additional course days, and a Stage 1 Assessment consisting of a 12-wine blind tasting and two essays.

    Stage 2: Additional seminars and coursework, culminating in the full MW theory and tasting exams held each June.

    Stage 3: The Research Paper, an in-depth, original piece of work contributing to the world of wine.

    Throughout the program, MWs volunteer their time as mentors and teachers, guiding students and supporting their progress.

    Eligibility and How to Apply

    Applicants must meet the following criteria:

    • Professional involvement in the wine industry (primary livelihood or 20+ hours per week)

    • At least three years of industry experience

    • A qualification equivalent to the WSET Diploma

    • A professional reference, ideally from a Master of Wine

    Applications open once a year, with the next application period beginning April 20, 2026. Applicants complete an online form along with theory and practical entrance exams.

    Why This Matters for Students at Any Level

    Even if you're currently at Level 1 or Level 2, understanding the MW pathway can help you begin planning your long-term goals. Achieving this qualification can take many years, but it is absolutely possible with a clear roadmap, consistent study, professional experience, and financial planning. Scholarships, employer sponsorships, and thoughtful career development can all play a role.

    If you're just starting out, Wine Educate offers Levels 1 through 3, and past episodes 5, 8, and 23 give useful overviews of each level and how to approach your studies.

    Stay Connected

    If you haven't subscribed to the newsletter, visit wineeducate.com and click the green sign-up button. Each week's newsletter includes Level 3 essay questions, Level 2 quizzes, and Level 1 wine tips to support your studies.

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    10 mins
  • 88. What Is the WSET Diploma? Your Complete Guide to Level 4 Wine Certification
    Dec 4 2025
    Resources & Links

    Sign up for the weekly Wine Educate newsletter for study tips and class announcements:
    https://mailchi.mp/6648859973ba/newsletter

    Explore upcoming WSET Level 1, 2, and 3 classes:
    www.wineeducate.com

    Listen to past episodes referenced today:

    • Episode 5: Level 1 — What to Expect & How to Prepare

    • Episode 8: Level 2 — What to Expect & How to Prepare

    • Episode 28: Level 3 — What to Expect from the Course and the Exam

    • Episode 4: Wine Scholarships

    How to Contact Us

    Questions about WSET classes, study plans, or next steps?
    Email Joanne at joanne@wineeducate.com

    Episode Overview

    In this episode, Joanne introduces the WSET Level 4 Diploma, the next step for students who have completed the Level 3 Award in Wines. With the final Level 3 classes of the year wrapping up, many students naturally begin to wonder what comes next. The Diploma is a major milestone in wine education, and this episode offers a clear, approachable explanation of what it involves, how it is structured, and what students should expect.

    Joanne explains the six Diploma units (D1 through D6), each with its own focus and weighting toward the final grade. She outlines how each unit is assessed, including the multi-day theory and tasting structure for D3, and the independent research assignment required for D6. Listeners receive guidance on the level of commitment involved, including the minimum study hours recommended by WSET and the realistic timeframe for completing the program.

    The episode also addresses the financial side of Diploma study, an important but often overlooked component. Joanne breaks down tuition, travel, and wine-sampling costs, and points listeners toward scholarship opportunities highlighted in Episode 4.

    Finally, she offers perspective on whether the Diploma is "worth it," sharing her own experience and the value it brings to a wine professional's knowledge, tasting ability, and long-term goals. This episode is part of a short end-of-year series designed to help listeners think about their 2026 wine goals in a thoughtful, informed way.

    Next week, Joanne explores the Masters of Wine program, the highest level of achievement in wine education and the natural next step after the Diploma.

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    11 mins
  • 87. Beaujolais Beyond Nouveau: History, Appellations, and the Future of Gamay
    Nov 27 2025
    Resources & Links Sign up for the Wine Educate newsletter (weekly WSET study tips for Levels 1, 2, and 3): https://mailchi.mp/6648859973ba/newsletter Explore upcoming WSET classes and trips: www.wineeducate.com Listen to the Wine Educate Podcast on: Apple Podcasts Spotify YouTube (video versions available) If you missed last week's episode on Beaujolais Nouveau (Episode 86), listen to that one first for context. How to Contact Us Have a question, suggestion, or Beaujolais story to share? Email Joanne at joanne@wineeducate.com Instagram: @wineeducate Episode Overview In this episode, we stay in Beaujolais but move beyond Beaujolais Nouveau. Building on Episode 86, Joanne looks at the broader Beaujolais region: its geography, history, appellation hierarchy, and some very exciting developments that are shaping its future. This episode is designed to support WSET Level 2 and Level 3 students, but it is also accessible for curious wine enthusiasts who want to understand why Beaujolais is such an interesting region to explore. Joanne also explains why Beaujolais can be one of the most rewarding regions for everyday collectors who do not necessarily have a Burgundy-sized budget but still want to experience site expression, aging potential, and nuance. Where Is Beaujolais and Why Does It Matter? Beaujolais is in France, sandwiched between Burgundy to the north and the Rhône to the south. The region is about 34 miles (55 km) long and 7–9 miles (11–14 km) wide, running from the Mâconnais down toward Lyon. The climate is moderate with four distinct seasons, and the landscape divides roughly into: Northern and western hills with pink granite and poorer soils Southern flatter, more fertile areas This split in topography and soil type directly influences wine styles and quality. A Short History of Beaujolais: Romans, Monks, and Nobles Joanne walks through a brief but vivid history of the region: Romans Beaujolais sat on a Roman trade route. Retired Roman soldiers were often granted land and vines as part of their "retirement package." Several names still reflect this legacy: Brouilly (from the Roman lieutenant Brulius) Fleurie (from the legionary Florius) Juliénas (from Julius Caesar) Monks After the Romans, monastic orders took over much of the vineyard work. Just as in Burgundy, monks carefully observed and recorded which sites produced better wines, effectively mapping out the best terroirs and laying groundwork for today's hierarchy. Nobles and the Burgundy Feud Burgundy wanted nothing to do with Gamay. Philippe the Bold led what Joanne jokingly describes as one of wine history's biggest "smear campaigns," calling Gamay a harmful, bitter variety and ordering it to be pulled out of Burgundy. This pushed Gamay south into Beaujolais, which in hindsight turned out to be a positive shift: Gamay performs better on the low-nutrient pink granite soils found there. Gamay and the Role of Granite Gamay can be very vigorous on fertile soils, producing too many leaves and large bunches that dilute quality. On the poor, pink granite soils of northern and western Beaujolais, yields are naturally limited and flavors become more concentrated. Vines in many top sites are trained in gobelet (bush vine) form, which: Suits the region's traditional style Often requires hand harvesting, especially for Nouveau and the crus In flatter, more mechanizable areas and for some Beaujolais and Beaujolais-Villages, you see more wire-trained vines to allow machine work. The Beaujolais Appellation Hierarchy Joanne breaks down the three main tiers and connects them to geography and style: Beaujolais AOC Appellation established in 1937 Represents roughly 34% of total production Mostly from the flatter, more fertile southern vineyards Generally the lightest, simplest styles with fresh, easy fruit Predominantly Gamay, though a small amount of Chardonnay and a little Pinot Noir exist Beaujolais-Villages AOC Appellation established in 1938 Around 26% of total production Located in the hillier north and north-west on poorer, granite-influenced soils Can come from 39 named villages, which can append their name to the appellation (though in practice most wines are blends from several villages) Wines typically have: Deeper color More flavor concentration A more pronounced mineral character from the granite Beaujolais Crus (10 Crus) The top tier of the region From north to south: Saint-Amour Juliénas Chénas Moulin-à-Vent Fleurie Chiroubles Morgon Régnié Brouilly Côte de Brouilly For WSET: Level 2: focus on Fleurie Level 3: focus on Moulin-à-Vent, Fleurie, Morgon, and Brouilly Styles: Moulin-à-Vent and Morgon: more structured, with greater aging potential Fleurie and Brouilly: lighter, more perfumed, more suited to earlier drinking Well-made crus can age from five up to around ten years, offering a rare opportunity for affordable cellaring and exploration. ...
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    13 mins
  • 86. What Is Beaujolais Nouveau? History, Release Day Rules, and Carbonic Maceration
    Nov 20 2025
    Sign up for the Wine Educate Newsletter: https://mailchi.mp/6648859973ba/newsletter How to Contact Us

    joanne@wineeducate.com

    Episode Summary

    In this episode, Joanne dives into Beaujolais Nouveau and why the third Thursday in November is one of the most unique days in the wine world. She explores what Beaujolais Nouveau is, how it originated, how it is made, and why it became one of the most recognizable wine traditions in the world.

    From Parisian celebrations to American Thanksgiving tables, Beaujolais Nouveau is more than just a wine. It is a global moment of shared release, tied to history, marketing, and a very specific winemaking technique.

    What Is Beaujolais Nouveau?

    Beaujolais Nouveau is a wine produced in the Beaujolais region of France from the Gamay grape. It is specifically made for early drinking and is released legally on the third Thursday of November following the vintage.

    It cannot be sold after August 31 of the following year, as it is meant to be enjoyed fresh and young rather than aged.

    Only Beaujolais and Beaujolais-Villages wines are permitted to be labeled as Beaujolais Nouveau. The 10 Beaujolais Crus cannot be sold as Nouveau.

    A Brief History of Beaujolais Nouveau

    The tradition of Beaujolais Nouveau began in the early 1950s. As France's railroad system expanded in the 19th century, Beaujolais wines could be shipped easily into Paris, where they quickly gained popularity.

    In the 1950s, Parisians embraced the tradition of celebrating the end of harvest by drinking freshly made wine.

    In 1951, the Union Interprofessionnelle des Vins du Beaujolais (UIVB) officially set November 15th as the release date.

    In 1985, France's INAO changed the date to the third Thursday of November as a strategic move to align with American Thanksgiving. This helped cement Beaujolais Nouveau's place as a global celebration wine, linked closely with festive meals and seasonal gatherings.

    It reached its peak of global popularity in 1999 before declining in the early 2000s. That decline helped refocus attention on Beaujolais' more serious wines and long-term potential.

    Today, Beaujolais Nouveau represents around 20% of total Beaujolais production.

    How Beaujolais Nouveau Is Made

    Beaujolais Nouveau is produced using carbonic maceration, a technique that gives the wine its signature fruity, low-tannin style.

    Carbonic maceration involves:

    • Placing whole, uncrushed bunches of grapes into a sealed tank.

    • Filling the tank with CO₂ to remove all oxygen and create an anaerobic environment.

    • Allowing intracellular fermentation to begin inside each grape.

    • Once the grapes reach around 2% alcohol, their skins split naturally.

    • The grapes are then pressed, and the remainder of the must finished regular fermentation.

    This method extracts color but very little tannin, resulting in wines that are soft, low in tannin, and highly aromatic.

    Common flavor and aroma notes include:

    • Kirsch

    • Banana

    • Bubblegum

    • Cinnamon-like spice

    • Fresh red berries

    Due to its light structure and bright acidity, Beaujolais Nouveau is best served slightly chilled.

    Drinking Beaujolais Nouveau Today

    Although large producers made Beaujolais Nouveau famous, many small producers now create their own versions, adding new energy and quality to the category.

    Joanne encourages listeners to try a bottle, whether from France or from excellent producers in Oregon and Washington State who also make Nouveau-style wines.

    Take a photo of your Beaujolais Nouveau and share it:
    Email: joanne@wineeducate.com
    Instagram: @wineeducate

    No matter where you are in the world, you are sharing this moment with wine lovers everywhere on the same day.

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    10 mins